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Star Anise

July 16, 2003 | Charles Perry, Times Staff Writer
You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't even need any special equipment for it -- a baking dish, a freezing compartment and a fork will do the job. The Italian name means "grainy," because the fruit juice or other liquid is broken up several times as it freezes,...
June 8, 1995 | JONATHAN GOLD
When you wander around Chinatown sometimes, the neighborhood can seem like a garden of duck. Ruddy, plump Cantonese roast duck hangs next to the barbecued pork and suckling pig in the windows of what seems like half the storefronts on Broadway. If you peek into back doors, you can see racks and racks of freshly salted poultry hung to dry in breezeways, pale as ghost ducks; hear the steady thunk of ducks being hacked into chopstick-friendly chunks.
MENU Pork Medallions With Star Anise Butter-steamed savoy or napa cabbage Sesame noodles or hot rice Asian pear or mango wedges Like chicken, pork has a hundred personalities. This so-called "other white meat" is happy to mix with a variety of ingredients and can be cooked in lots of different ways. New breeding and feeding practices, as well as closer trimming of retail cuts, have made today's pork leaner and more tender.
November 17, 2012
  Total time: About 1 hour Servings: 4 Note: The soup can be served with steamed jasmine rice for a more substantial meal. Galangal, kaffir lime leaves, tamarind pulp, Thai basil and fish sauce are available at Thai and general Asian markets. 1 tablespoon vegetable oil 2 large cloves of garlic, thinly sliced 4 ounces (about 4 large) shallots, thinly sliced 1 quart turkey or chicken stock (low-sodium canned broth can be substituted for some or all of the stock)
December 21, 2012 | By Noelle Carter
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk. It's the perfect tropical eggnog for a brisk holiday evening.
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.
December 18, 1994 | DONNA DEANE, TIMES FODD STYLIST; Deane is co-author of "Simply Healthful Cakes" (Chapters Publishing: 1993; $9.95)
Here's a very elegant holiday dessert that is also low in fat: caramel-glazed poached pears in an anise-scented custard sauce. Small Forelle or Seckel pears are the perfect size for an individual serving. Choose those that are ripe but firm. Drain the cooked pears on paper towels before spooning over the caramel syrup. The syrup becomes hard when cool, giving a great crunch with the delicate poached pear.
October 13, 2012
Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ears are generally available at Asian markets and can usually be ordered through your butcher. Light soy sauce, Shao Xing rice wine, Chinkiang black vinegar and Sichuan peppercorns are generally available at Asian markets.
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